Rum Marinated Mango Crepes
Transform your breakfast or dessert game with these irresistibly tropical Rum Marinated Mango Crepes! This decadent recipe combines soft, golden crepes with the vibrant sweetness of fresh mangoes marinated in dark rum, brown sugar, and a hint of cinnamon. Each luxurious bite is elevated with optional drizzles of caramel sauce and a light dusting of powdered sugar for the perfect blend of richness and elegance. With a prep time of just 20 minutes, these crepes are surprisingly simple to make yet sophisticated enough to impress at brunch or as an indulgent after-dinner treat. Perfect for mango lovers seeking a unique and flavorful twist, this showstopping dish is sure to transport your taste buds to a tropical paradise!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 Eggs
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Fresh mangoes (peeled and sliced)
- 3 tablespoons Dark rum
- 2 tablespoons Brown sugar
- 0.25 teaspoon Ground cinnamon
- 0.25 cup Caramel sauce (optional, for drizzling)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, combine all-purpose flour, milk, eggs, melted butter, granulated sugar, and vanilla extract. Whisk until the batter is smooth and free of lumps. Let the batter rest for 15 minutes.
While the batter rests, prepare the mango filling. In a small bowl, combine sliced mangoes, dark rum, brown sugar, and ground cinnamon. Gently toss to coat the mango slices evenly. Let the mangoes marinate for at least 15 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.
Pour about 1/4 cup of the batter into the pan and quickly tilt and swirl the pan to evenly coat the surface with a thin layer of batter.
Cook the crepe for 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe carefully and cook for another 20-30 seconds. Transfer the crepe to a plate and repeat with the remaining batter.
Once all the crepes are cooked, assemble the dish. Place a few slices of rum-marinated mango in the center of each crepe, then fold or roll the crepe as desired.
Drizzle the assembled crepes with caramel sauce and dust with powdered sugar, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 263.0 g | 96% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 162.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 537 mg | 41% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
